What good is a thermometer that doesn’t give you the correct reading?
You need to calibrate, son!
When I worked on the grill of a busy restaurant, I had to stop (at least twice a shift) to recalibrate my thermometer. When a thermometer is in constant use, it starts to read off by one or two degrees Celsius (or five to ten Fahrenheit.)
Plus, it was an excuse to down a glass of iced water. Working on a grill is hot work.
Failing to re-calibrate is like not using a thermometer. I learned this one time when cooking a pork tenderloin roast. I’d learned my lesson. The temperature on the thermometer says it’s 125°F and the carryover cooking took it to 140°F, a perfect medium for the pork roast.
When I cut into the roast to serve it, it was raw. I felt like a donkey. (A little Gordon Ramsey for you there.)
Sure, the temperature read 125°F, but my thermometer was off by ten degrees. I should have calibrated it first.
How do I calibrate my thermometer?
Today I am going to show you how you can quickly calibrate your thermometer. All you need is a good thermometer, a glass, ice, and water. It will take less than a minute.
Yesterday I wrote about the top 6 thermometers I used in my career. I chose the most common thermometer out there for demonstration:
Here are the steps to take when you are calibrating a thermometer:
That’s how you calibrate your thermometer. A quick note: Some thermometers out there do not allow you to calibrate them. Throw them away and buy a nice one from the list I posted yesterday. Calibration should be easy to do, and take no time at all.
When was the last time you calibrated your thermometer? Let me know in the comments.